Monthly Archives: February 2018

The Kasbah Chronicles Feb 2018 edition: It’s the process

The Kasbah Chronicles
February 2018 edition

 Happy Valentine’s DayCONTENTS:
Musings:
Note to self: It’s the process. . . .stoopid….

Last call for Niki de St Phalle
at the Escondido Center for the Arts.

I am off to Vietnam in April:
any insights or special addresses to share?

It’s happening!  Edible Flowers: a Kitchen Companion is now an eBook.
Download through Amazon.com

Kitty’s presentations and bookings:
LIFE, Mira Costa College
Poway Library
Does your club or group need a speaker this summer? Call me!

Bravo to my creative colleagues: Nan, Susan and Naz

Travel: News of Morocco and beyond

A world of local food from Peru to Mexico and Vietnam
Pisco Restaurant Review

A reader’s insights on the InstantPot pressure cooker.

Musings:

As I muse…. and sifted through eFiles, I realized with a start that The Kasbah Chronicles is now entering its tenth year. Pas croyable. Ten years of sharing news of San Diego County, Morocco, and beyond. Whatever made me think, à l’origine, that anyone would read it? And read it some of you do, judging from your encouraging feedback. For me, a great part of sharing this information comes down to . . . It’s the process….stoopid...: Why am I compelled to jot words on “paper,” electronic or otherwise. I can’t explain! Neck ache, backache and all, typing standing up… I love sharing my musings with all of you. So merci and thank you for reading.

Last call for Niki de St Phalle exhibit!!
I have been going on and on about the Niki de St Phalle exhibit at the California Center for the Arts in Escondido, a milestone for the center. The show celebrates the 15th year of Queen Califia’s Magical Circle (www.queencalifia.org) the only public park of its kind in the US. The show ends on March 4th, so hurry and call up to make a reservation for a docent-led tour. The exhibit is paired with A Mosaic Invitational, featuring masterful mosaic works by local artists. Speaking of mosaics, did you know: San Diego Historic Tile and Ceramics Self Guided Tour map showcases mosaics from Balboa Park and Downtown with sites from the House of Hospitality to Little Italy.
It was my pleasure to introduce Niki and her nanas to high school students from La Jolla Country Day last week… best of all EN FRANCAIS!!
View the video here:
 https://www.facebook.com/theCCAE/videos/10155444625709370/
Instagram :  https://www.instagram.com/theccae/
To book a tour contact Arts Education Program Supervisor, Kirsten Barrientes at 760-839-4176 or kbarrientes@artcenter.org

Eva Struble, a professor in the school of Art and Design at San Diego State, was invited to show her work in conjunction with the exhibit. Cover Crops reflects her interest in San Diego County farms. Eva’s talk, free and open to the public, was co-sponsored by Edible San Diego magazine http://ediblesandiego.ediblecommunities.com. The show reflects two of my own passions: one for art (food of course) and the other for California farms. Coastal Roots, Solidarity, and Terra Madre farms were her inspiration.

Visit Edible San Diego magazine’s excellent website for up to date information on San Diego’s food scene: http://ediblesandiego.ediblecommunities.com/drink/guide-wineries-san-diego-county

Please share with your friends:
Exciting news on the book front: Edible Flowers: A Kitchen Companion is now an eBook, easily downloaded on Amazon. If the book isn’t up yet, please try again. I am dealing with a national distributor in Chicago. https://www.amazon.com/Edible-Flowers-Companion-Kitty-Morse-ebook

Classes and presentations;
Do you know about L.I.F.E, LEARNING IS FOR EVERYONE, a program of lifelong learning at Mira Costa College? If not, here is their site http://www.miracosta.edu/community/LIFE. I will be the featured speaker on edible flowers, on Friday, Match 16th. Free and open to the public

I will be at the Poway Library in July…I am available for speaking engagements throughout the summer from May 2018 on (after my trip to Vietnam.)

About Morocco and beyond:
An encouraging economic update for Morocco:
http://www.ozy.com/fast-forward/the-new-emerging-african-power-morocco/83279

The fastest train in Africa zips through the Moroccan countryside.
http://fr.le360.ma/economie/video-le-maroc-bat-le-record-de-vitesse-sur-rail-en-afrique-154175

Should couscous be classified as a World Heritage item? Mais oui, bien sûr.
https://lepetitjournal.com/casablanca/actualites/couscous-bientot-au-patrimoine-mondial-de-lunesco-222918

GOOD news for travelers. US State Dept says  Morocco is among the safest, alongside Canada, Norway etc, . . . https://lepetitjournal.com/casablanca/actualites/voyage-le-maroc-parmi-les-pays-surs-des-americains-222934

Pour les voyageurs américains, le gouvernement de Washington a classé les pays du monde en quatre catégories : ‘‘Pays considérés comme sûrs’’, ‘‘Pays où la prudence est recommandée’’, ‘‘Etes-vous sûrs de vouloir visiter ce pays’’ et ‘‘Vous allez dans ce pays à vos risques et périls’’. Et le Maroc figure dans le 1ère catégorie en compagnie de pays comme le Canada, Islande, Norvège, Suède, Finlande, Irlande, Monaco, Suisse, Liechtenstein… Quant aux voisins algériens, tunisiens et égyptiens, ils figurent dans la catégorie ‘‘Pays où la prudence est recommandée’’.

Why I LOVE love Spain! It’s almost HOME!! And their manchego? The cheese in Spain stays mainly in the . . . .
https://www.theguardian.com/world/2018/jan/15/spain-mexico-trade-deal-manchego-cheese-dispute?

Meawhile, camels (really dromedaries) take part in a Saudi beauty contest:
https://www.pri.org/stories/2018-01-26/what-camel-beauty-contest-can-tell-us-about-future-saudi-arabia?

and in Hollywood, les français et les Oscars: La French touch aux Oscars, NINE French-inspired nominations. . .
https://france-amerique.com/fr/the-french-touch-at-the-oscars/?ct=t(FA_Hebdo_du_5_octobre_2017)
and
Bessie Coleman: les ailes noires en France
https://france-amerique.com/fr/bessie-coleman-black-wings-over-france/

Ca alors, what next for the French language??
https://lepetitjournal.com/leila-slimani-mme-francophonie-de-macron-veut-deringardiser-le-francais-220888
Leïla Slimani, “Mme Francophonie” de Macron, veut “déringardiser le français” (wants to update the French language), and make it one of the top three languages in the world. .
‘Le français “pourrait” en effet devenir la deuxième langue internationale, derrière l’anglais. Elle est la quatrième aujourd’hui, devancée par l’espagnol et l’arabe. Mais cela ne pourra être que “si les efforts en faveur de l’éducation des pays francophones sont suffisants”,

Ever wonder about air kissing? Pourquoi se fait-on la bise ?
https://lepetitjournal.com/shanghai/communaute/bise-pourquoi-france
La bise est une coutume typiquement française ( a French custom). . . .

Anthony Bourdain’s reading list is eclectic!

Check out my creative colleagues:
Sally Bernstein and her newsletter:
http://www.sallybernstein.com/food/chefs-corner/mailorder_books.htm

Nan Sterman, host of A Growing Passion (http://agrowingpassion.com) on KPBS holds classes around the county to help you jump start your spring plantings. Join Nan for a hands-on workshop where you will plant your entire summer vegetable garden in just two hours. Nan provides the supplies – you take home the plants seeded and ready to sprout info@PlantSoup.com

Susan McBeth, the brainchild behind Adventures by the Book, whose mission is to link authors and readers, launches a nationwide adventure: NovelNetwork… https://novelnetwork.com/author-membership/
Book clubs, register to find an author/speaker. Authors, register to let book clubs know you are available as a speaker.

After founding a company that paired consumers with farmers around the county, Naz Athina Kallel, is launching a “Craigs List” for food lovers. Save Good Food http://savegoodfood.com is San Diego’s Food & Beverages Classifieds for Farms, Chefs, Brewers, Winemakers and Artisan Food Makers. Chefs, farmers, fishermen, ranchers, restaurant owners, artisan food & beverage makers, brewers, wine makers, event planners, purveyors will find a powerful social platform for buying, selling, collaborating and investing in local food. First 3 months free and then only $10 per month for unlimited ads for sellers. Buyers always free.

My new favorite snack:
Roasted Brussels Sprouts


One restaurant  Happy Hour featured these addictive sprouts, all for the unbelievably “low price” of $7.99. $7.99? I decided to make them myself:
Buy Brussels Sprouts
Trim outer leaves
Cut sprouts in half
Parboil in boiling water 1 to 2 mns
Drain
Pour into a large baking dish
Sprinkle with olive oil and garlic
Roast for 25 minutes, turning once.
Snack. (Better than chocolate truffles, and lo-cal)

San Diego’s multicultural North County:
No need to drive down to San Diego’s Asian shopping district on Convoy Street. Just head to 840 East Valley Parkway to find Cho Viet Nam (aka: The Asian Market and formerly La Sorpresa Barata, don’t you love it) a large market stocking Asian specialties. The adjoining take out, So’n Tra, offers excellent banh mi sandwiches, authentic and flavorful eggrolls much like the “nem” I grew up on in Casablanca (there is a thriving French speaking Vietnamese community in Morocco.)

And for good measure, a new Peruvian restaurant opened in the North County, off Palomar Airport Road, close to Legoland CA. Pisco took over the space Sammy’s Pizza occupied, and has the same owner. I have never met Sammy Ladecky but that man has a palate that never misses. The first time I tasted his roast chicken, I knew the flavorings were Middle Eastern. This time, he heads south: Pisco is named for the national drink of Peru (and Chile, depending upon who you talk to), and Peruvian flavors fill the menu. From excellent Chicken Empanadas, and leche de Tigre… an excellent ceviche, though, in my view, lacking in the bolder flavors of “our” Mexican ceviches. I sampled a Peruvian ceviche in Chile (where Peruvian cuisine is considered “haute”) and noticed the same thing. I loved Pisco’s papas a la huancaina, and the classic drink of Pisco Sour with crème de banane and strawberry puree tastes like dessert. A riot of a treat for anyone having a birthday is a MOUNTAIN of cotton candy. Definitely a place to try. However, I will not abandon the old Sammy’s and its terrific thin-crusted pizzas. www.piscorotisserie.com

Aren’t we cosmopolitan?!
Egypt comes to Quail Botanic Gardens: UNTIL MARCH 31, 2018 at the San Diego Botanic Garden, 230 Quail Gardens Drive, Encinitas, CA 92024
For the second year, the tapestries from the Ramses Wissa Wassef Art Centre in Egypt will be on display. The Egyptian artists vividly celebrate the flowers of the desert, villages, and Nile River in their work . . . Fifteen wool tapestries and twenty cotton weavings will be on display in the Ecke Building at the San Diego Botanic Garden in Encinitas. Admission/Cost: $14

Reprinted with permission:
Joy, a longtime Kasbah Chronicle reader allowed me to reprint this letter. She is an advocate of the new Instant pot, an implement which I have not even SEEN yet! Some of you may find her input of interest. This is a SERIOUS cook who makes her OWN MOROCCAN OUARKA dough!

Date: Mon, January 01, 2018 9:55 am
To: info@mintteaandminarets.com
Happy New Year, Kitty! Thanks for another wonderful year of Moroccan email goodies.
 I am now the owner of 2 electric pressure cookers, a Power Pressure Cooker 10 quart for the last year or so, and an Instant Pot 8 quart (for this Christmas). A most wonderful 7+ vegetable Berber Tagine recipe I saw on YouTube comes out perfect in about 5 minutes or less. For the chicken variation I brown the chicken first so it is at least half cooked because raw chicken pieces cook in 10 minutes and I don’t want the veggies to be over done, so if I brown them first it is all finished in 5 minutes or less. Yum!!!
You have mentioned in the past that modern Moroccan cooks often resort to their pressure cookers. Perhaps this year on Kasbah Chronicles you could share some recipes using that technique as it is done in Morocco. Of course the Moroccan cookers are probably stovetop versions, but the new electric cookers are amazing doing things that stovetop cookers can’t do because stovetops take more water to run them and the pressures are higher than an electric cooker. For the electric cookers, think “baked” ziti put in dry out of the box and yummy cheesy goodness after an 8 minute cycle (also lasagna with normal noodles dry out of the box), perfect hard boiled eggs on a 6 minute cycle, soups in 10-15 minutes, dry beans without soaking in 15-40 minutes, steamed flans in 15-20 min etc etc. 5 minutes was a little too long for my pre-browned chicken tagine, 4 minutes would have been better.
If you don’t have one of these yet, it will revolutionize your life in the kitchen. I would suggest the Instant Pot or the Power Pressure Cooker (“PPXL”), both run at the same psi pressure ranges 10.2-11.6 and around 7.2. but the PPXL also has a 3.2 psi slow cooker cycle. The Instant Pots default to the higher pressure settings for their presets, and the PPXL defaults to the lower pressure settings for their presets which I like better, but either can be done with either. All the presets are just different times for the default psi’s. High pressure on the PPXL is the “Canning cycle”, the Instant Pot allows to choose high or low pressure with a pressure toggle button, but the result is the same.  Many other electric cookers default to 5psi and 10 psi which is not as versatile and takes lots longer. If you already have one, share with us some Moroccan pressure cooker faves!
J.